Description
This Garlic Parmesan Chicken and Potatoes is a one-pan dinner combining tender, seasoned chicken and crispy roasted potatoes, all flavored with garlic, Parmesan, and Italian herbs. It’s a quick, customizable, and family-friendly meal perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1.5 pounds baby Yukon Gold or red potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ⅓ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
- Pat the chicken dry with paper towels. Mix Italian seasoning, smoked paprika, salt, and pepper in a small bowl. Rub the chicken with olive oil and coat evenly with the seasoning mixture.
- In a large bowl, toss halved potatoes with olive oil, minced garlic, Parmesan cheese, salt, and pepper until evenly coated.
- Place the seasoned chicken on one side of the prepared baking sheet and spread the potatoes on the other side in a single layer.
- Roast for 25-30 minutes, flipping the potatoes halfway through, until chicken reaches an internal temperature of 165°F (74°C).
- Optional: In the last 5 minutes, sprinkle extra Parmesan over the chicken and potatoes and broil for a golden crust.
- Garnish with fresh parsley and serve hot.
Notes
- Add red pepper flakes for a spicy kick.
- Substitute Parmesan with nutritional yeast for a dairy-free option.
- Use alternative vegetables like carrots or Brussels sprouts for variety.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) or microwave for 1-2 minutes.
- Chicken can be frozen for up to 2 months, though potatoes may not freeze well.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 1g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
